Home Made No Knead Bread

This recipe is super easy. I have made it a few times, every time it came out really fragrant, super chewy and satisfying.

When you cut into the crust, you could hear the crunch, and the air pockets inside are just phenomenal. Who knew making this bread is so simple, and literally have no work involved? All you need is some patience and planning one day ahead.

Ingredients:

• 3 cups of all purpose flour
• 1/4 tsp yeast
• 1/2 TBSP salt
• 1 3/4 cup water

Method:

Full disclaimer, this bread takes 2 days to make. Think of it this way, instead of sweating your butt off kneading the dough, time is working for you.

The day before eating the bread, combine all ingredients in a large bowl until well mixed. The mixture will be very shaggy, sticky, it will be a mess. Don’t worry, that’s how it is supposed to be. Just make sure there is no dry flour anywhere, including at the bottom of the bowl.

Cover the bowl with plastic wrap and forget about it on the counter top for the next 12 to 18 hours. Don’t stick it into the fridge, unless you want to wait even longer.

When the dough is ready, the plastic will poof up slightly and once you open the plastic, you can really smell the lovely yeast. Preheat the oven with a nice heavy bottom pot (the lid should be oven proof too) such as a dutch oven to 425F.

Prepare a large piece of parchment paper, sprinkle with flour.

Lightly sprinkle the top and the sides of the very sticky dough with flour and carefully, use well greased hands to scrape the dough out of the bowl and onto the prepared parchment paper. Shape the dough mess into a rough ball shape. Cover with a clean kitchen towel and rest, while the oven pre-heats to temperature.

Once the oven reaches temperature, take out the pot very carefully, lid off. Pick up the parchment paper with dough and carefully drop the whole thing into the pot, parchment paper too. Bring the pot with lid on, back into the oven and bake for 30 minutes. Then take the lid off the pot and bake for another 15 to 20 minutes until the bread is golden brown on top.

Remove the bread by lifting the parchment paper out of the dutch oven, let it cool and serve.